Description Southern Foodservice Management, a national contract food service company, is now looking to hire a Part-Time Food Service Worker – Weekends Only for our Fort Lee location. • The pay is $18.75 an hour • Part-Time – Weekends Only • Saturday and Sunday • Must be able to obtain and maintain access to the military installation. A valid REAL ID is required for base access. Duties and Responsibilities Food Preparation and Meal Service • Responsible for preparation work of menu items as assigned by Cook I and Cook IIs, including but not limited to slicing, dicing, chopping, cutting, rolling, mixing, washing, rinsing, and panning. • Responsible for efficiently and proficiently serving customers on the serving lines during meal service times. Must maintain proper flow rate of customers as prescribed by Management. • Perform simple cooking tasks, such as one-step heating, as assigned by Cook I. • Prepare food products according to the daily menu's recipes, ensuring products are properly cooked and garnished for the serving line. • Check food temperatures to ensure required ranges are maintained. • Replenish food items as required during service, greet and assist customers, and break down service areas after meal periods. • Maintain proper food safety and handling techniques per applicable food code and HACCP standards. Dining Facility and Cleaning Duties • Perform cleaning duties as assigned by the cleaning schedule, including sweeping, mopping, wiping, scrubbing, polishing, and washing. • Sort and replenish silverware, china, glassware, and smallwares. • Wash pots, pans, utensils, plates, bowls, and silverware. • Scrape trays from the tray return mechanism to maintain proper clearing and flow of customers. • Properly operate dishwashing equipment at a sufficient speed to maintain flow per Army standards. • Maintain cleanliness and appearance of service lines and surrounding areas during meal periods. • Clear and thoroughly clean service lines and areas after meal service. • Empty trash receptacles and remove trash. • Maintain general cleanliness of the facility, inside and outside, as assigned by the cleaning schedule. • Restock food service utensils and equipment as required. • Properly clean assigned work areas and equipment. • Perform salting, ice removal, and maintenance of safe walkways during winter conditions as assigned. Safety and General Responsibilities • Properly handle chemicals according to Safety Data Sheets (SDS) and Southern Foodservice Management safety protocols. • Follow proper safety procedures to ensure a safe working environment. • Take and maintain required temperature records and logs. • Conduct duties in an orderly and professional manner according to Southern Foodservice Management's Code of Conduct. • Follow all company policies and procedures. • Follow direction from Cook I, Shift Leaders, Supervisors, and Building Management. • Perform other duties and tasks assigned by Assistant Managers or Supervisors during the normal work schedule. • Team members may be assigned to support meal production, service, and cleaning after meals or throughout the dining facility. Requirements Physical Requirements: • Strength: Lift up to 20lbs. • Posture: Standing 70%, walking 30%. • Movement of objects: Frequent. • Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional. • Stooping: Frequent. • Reaching: Frequent. • Handling: Frequent. • Talking/Hearing: Frequent. • Seeing: Frequent. • Temperature Variation: Frequent.